Waitresses Claim Food Waste Less

Peculiarly coinciding with the visit of the University's investigator, Edward J. Walsh, commissary manager of the Metropolitan Life Insurance Company, a marked increase in the efficiency of the service in the House Dining Halls and in the Union has been noted in the past few days.

When asked about this sudden change, a Leverett House waitress admitted that an order had come from higher up. "We were told to ask each student what vegetables he wants and also to save on butter and bread."

Similarly in the Union, restriction of the formerly unlimited supply of butter has resulted in a saving of 30 pounds a day. Commented one of the maids.

"Except for more variations on the menu, little has been done to increase the efficiency in the kitchen. In the handling of such large quantities of food there is bound to be waste, but there need not be as much as there is."

Also it was revealed that when the investigators came they were given the best of attention, their food was carefully selected, and their glasses, plates, and silverware were carefully washed and dried before using so as to make a better impression